Lampuki Moqlija (Fried Lampuki)
Simple Maltese fried lampuki seasoned with lemon, garlic, parsley, and olive oil. A seasonal fish dish from late summer and autumn.
Ingredients
- 4 lampuki fillets or steaks
- 100g plain flour
- Salt and black pepper to taste
- 3 tbsp olive oil
- 2 cloves garlic, sliced
- Juice of 1 lemon
- Small handful fresh parsley, chopped
- Lemon wedges, to serve
Instructions
- Season the fish: Pat the lampuki dry and season with salt and pepper.
- Dust with flour: Lightly coat the fish in flour, shaking off the excess.
- Fry: Heat the olive oil in a frying pan. Fry the lampuki for 3-5 minutes per side, depending on thickness, until golden and just cooked through.
- Add flavour: In the last minute, add the sliced garlic to the pan. Remove from the heat and squeeze over lemon juice.
- Serve: Sprinkle with parsley and serve with lemon wedges.
Lampuki Moqlija is a simple Maltese fried fish dish made during lampuki season, usually from late summer into autumn. The fish is lightly floured, fried until golden, and finished with garlic, lemon, and parsley.
Serving Suggestions
- Serve with salad and Maltese bread
- Pair with boiled potatoes or patata l-forn
- Add arjoli on the side
- Best eaten immediately after frying
Traditional Notes & Tips
- Lampuki is seasonal and at its best from August to November
- Do not overcook or the fish will become dry
- A light flour coating helps create a golden crust
- Lemon and parsley keep the dish fresh
- Sea bream or mahi-mahi can be used when lampuki is unavailable